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Vermicrete - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
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We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Dome Installation Video - Casa / Premio / Modena

Hello,

For many of you who bought a modular oven, you may have asked how we put the domes together when we build them. For those of you considering one of our ovens, we shot a video to make your install easier.

Check it out on our You Tube Channel.

https://www.youtube.com/watch?v=-7q7...jSniYogfUra06Q

If the link doesn't work, simply go to You Tube and type Forno Bravo Channel. The video title is How to Set your Forno Bravo Oven Dome Pieces.

Thanks for participating in our Forum. We will have more video content available soon.
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Vermicrete

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  • Vermicrete

    Couple of questions with regard to vermicrete over the dome, not under the floor.

    Should I cure before the thickest insulation so the moisture can escape? I am adding a few inches of loose bulk InsWool HP, which can be intentionally wetted during application to ease distribution and placement (I'm hoping to hold it down with some variant on chickenwire or something with a smaller mesh). Should I fire the oven up before going over that with vermicrete to drive the moisture out?

    What ratio vermiculite/portland would you recommend? I've read the dome layer can be considerably higher ratio than the floor layer (I didn't use it under my floor anyway) since it doesn't have to bear any load. Past posts have suggested as wide a range as 5:1 to 10:1. I'm not sure where on that spectrum to land.

    Is there any utility in adding lime? Would that make it more workable/moldable? What is it like to work with? How large batch can I mix and work at once?

    What water consistency am I shooting for? Remember, I didn't use it under my floor (just boards), so I have no experience with mixing vermicrete at all yet. As my main thread will illustrate, I didn't do a very good job gauging the water in standard concrete (although I think my mortar has been pretty good).

    Thanks.

    Website: http://keithwiley.com
    WFO Webpage: http://keithwiley.com/brickPizzaOven.shtml
    Thread: http://www.fornobravo.com/forum/f21/...ttle-7878.html

  • #2
    Re: Vermicrete

    I suggest:

    - Place vermicrete before curing.
    - Use a 12:1 vermiculite cement ratio.
    - Skip the chicken wire.
    - No lime

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    • #3
      Re: Vermicrete

      I've not mixed any vermicrete yet either, but if your mortar is good you're doing better than I. Mine seems to be a bit dry as I'm mixing (in a wheelbarrow with a hoe), but then 30 seconds later it goes to soup and I end up having to add more dry stuff. Maybe by the time I've finished this little project I'll have mastered the mix.

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